Thai Chicken Burgers with Hoisin Mayo & Potato Wedges

Thai Chicken Burgers

with Hoisin Mayo & Potato Wedges

This recipe for one-of-a-kind burgers, flavored with a unique blend of Eastern herbs and seasonings, is a longtime Blue Apron favorite. The special sauce, a simple combination of hoisin sauce and mayonnaise, is also perfect for dipping the rustic, roasted potato wedges. All in all, it’s the ideal meal for a casual night in with your favorite show. Relax and enjoy!

Thai Chicken Burgers with Hoisin Mayo & Potato Wedges ingredients


  • 2 Cloves Garlic
  • 1 Small Piece Ginger
  • 2 Stalks Lemongrass
  • 1 Bunch Cilantro
  • 1 Bunch Thyme
  • 1 Large Russet Potato
  • 1 Heirloom Tomato
  • 8 Ounces Ground Chicken
  • 1/2 Cup Panko Breadcrumbs
  • 2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Sesame Oil
  • 2 Teaspoons Sriracha
  • 1/4 Cup Mayonnaise
  • 2 Whole Wheat Potato Rolls


Prepare your ingredients:

Prepare your ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off the ends of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores. Mince the lemongrass cores. Cut off just the long cilantro stems. Pick the thyme leaves off the stems and roughly chop the leaves. Cut the potato in half lengthwise, and then cut each half into quarters. Slice the tomato.

Roast the potato wedges:

Roast the potato wedges:

Place the potato wedges on a baking sheet. Drizzle them with plenty of olive oil and sprinkle them with the thyme. Season them with plenty of salt and pepper and toss to coat. Roast in the oven about 25 minutes, or until browned and tender when pierced with a fork.

Form the chicken burgers:

Form the chicken burgers:

While the potatoes roast, form the burgers. In a large bowl, combine the lemongrass, garlic, ginger, ground chicken, panko, soy sauce, sesame oil, sriracha, and half the hoisin sauce. Season with a pinch of salt and pepper. Use your hands to gently mix everything just until combined. Form the mixture into 2 burger patties.

Cook the burgers:

Cook the burgers:

In a large pan, heat some olive oil on medium-high until hot. Add the burgers and cook about 5 to 6 minutes per side, or until cooked through.

Make the hoisin mayo & toast the rolls:

Make the hoisin mayo & toast the rolls:

While the burgers cook, combine the remaining hoisin sauce and the mayonnaise in a small bowl. Stir until blended. Split apart the whole wheat potato rolls and toast them in a dry pan on medium for 1 to 2 minutes, or until golden.

Assemble the burgers & enjoy:

Assemble the burgers & enjoy:

Liberally spread the hoisin mayo onto the insides of the tops and bottoms of the potato rolls. Place a burger on each roll. Top each with a slice of tomato and a large bunch of cilantro. Serve with the potato wedges. Enjoy!

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